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Started By
Message
re: Salted and peppered steaks hours before cooking
Posted on 5/31/21 at 8:50 pm to joeleblanc
Posted on 5/31/21 at 8:50 pm to joeleblanc
quote:
Not nuts. Dumb. Get a steak. Season it. Cool it. Eat it. It’s that simple
Sous vide and sear method requires no rest.
0
Posted on 6/1/21 at 10:17 am to SixthAndBarone
If I'm searing meat on super hot cast iron (I get mine really hot), I'll add black pepper after the searing process. I was told by a respected but not famous cook a long time ago that if you do burn pepper, it can develop a bitter flavor. I have no science to back up this statement.
Either way, I believe adding pepper on a steak before you cook it does not affect the internal flavor of the meat very much, so I just add it after. I don't think it changes the outcome very much, I'm just being careful.
Any other situation where I'm not searing meat on a really hot cast iron, I add it before the cook.
Either way, I believe adding pepper on a steak before you cook it does not affect the internal flavor of the meat very much, so I just add it after. I don't think it changes the outcome very much, I'm just being careful.
Any other situation where I'm not searing meat on a really hot cast iron, I add it before the cook.
Posted on 6/1/21 at 10:54 am to Powerman
quote:Amazing the downvotes. That many people do not know what pepper is and what will happen under high heat
Don't put pepper on steaks prior to cooking
If salted for hours, you will probably need to dry the steaks for best results. there will probably be standing moisture on the surfaces.
Posted on 6/1/21 at 11:10 am to Hat Tricks
quote:
But don't come on here acting like people are nuts for doing it a different way than you do.
It is kind of his schtick.
Posted on 6/1/21 at 1:16 pm to joeleblanc
quote:
Why let your food get cold?
It doesn't get cold by letting it sit for 10 minutes. It's still very warm and all the flavor is there.
This post was edited on 6/1/21 at 1:17 pm
Posted on 6/1/21 at 4:28 pm to whatiknowsofar
Lol. Yeah, Ok. I prefer my steak hot and it’s very juicy straight from the grill/pan. Do you think it’s going to get more juicy letting it get warm? SMH
Posted on 6/1/21 at 4:30 pm to AlxTgr
So salt it for hours to draw OUT the moisture? That makes perfect sense.
Posted on 6/1/21 at 5:54 pm to joeleblanc
i worked at a greek diner where this old dude would put the breakfast sirloins in plastic bags of milk ketchup salad dressing and his secret spices and let them sit for a day to 2 days and just give them a shake of salt and pepper when they got cooked. it was crazy looking but they tasted ok and im sure im not the only person whos seen psycho methods
Posted on 6/1/21 at 5:56 pm to joeleblanc
quote:
Do you think it’s going to get more juicy letting it get warm? SMH
If you just did a rudimentary search online the science behind it backs it up. World famous chefs that cook circles around you would say the same.
Posted on 6/1/21 at 7:27 pm to joeleblanc
quote:
Lol. Yeah, Ok. I prefer my steak hot and it’s very juicy straight from the grill/pan. Do you think it’s going to get more juicy letting it get warm? SMH
Posted on 6/1/21 at 8:27 pm to Martini
People have different ways of cooking everything. Why is cooking a steak so controversial? Cook it the way you like it. Everyone on here acting like they are master chefs that reached nirvana and know the secret to a steak.
Posted on 6/1/21 at 8:38 pm to Powerman
quote:
Don't put pepper on steaks prior to cooking
Ever heard of steak au poivre?
Posted on 6/1/21 at 10:04 pm to Original Big Dawg
Sure. Some people marinate the steak in iItalian dressing. It’s all edible, but why?
Posted on 6/1/21 at 10:10 pm to SixthAndBarone
quote:
People have different ways of cooking everything. Why is cooking a steak so controversial? Cook it the way you like it. Everyone on here acting like they are master chefs that reached nirvana and know the secret to a steak.
the first time i had a wildly overseasoned well done steak it shook my whole 'med rare and nothing but salt pepper and garlic' reality, i loved it. i eat a ton of steaks and steak gravy i pretty much like everything except a restaurant style (med rare / minimal) with steak sauce added. i dont like A1 thats the only steak ive found that i prohibitively dislike
This post was edited on 6/1/21 at 10:12 pm
Posted on 6/1/21 at 10:17 pm to SixthAndBarone
Nah, joeleblanc from TigerDroppings.com knows more about cooking steaks than many of the world renowned chefs and grillmasters around the world. They're all wrong and he's right.
Posted on 6/1/21 at 10:41 pm to SixthAndBarone
quote:
People have different ways of cooking everything. Why is cooking a steak so controversial? Cook it the way you like it. Everyone on here acting like they are master chefs that reached nirvana and know the secret to a steak.
I cook steaks plenty of different ways. Two constants for me are no pepper because it burns and the bitterness is discernible to me. I let the steak rest a few minutes to redistribute the juice and relax a bit. My steak has never gotten cold in the small period of time because I found this new stuff on Amazon called aluminum foil to cover it will.
I like to leave it out for whatever half hour or four hours and salt about 30 minutes before.
That’s my standard way to cook a steak.
Now having said that I’ve also been cooking steaks for 45 years or more and I’ve cooked every imaginable way. Italian dressing marinade, soy sauce marinade, garlic, Tony’s, hot and fast, slow and low, rubbed with mustard, olive oil probably everything except peanut butter. I buy the 1/2” to 4” filets, ribeyes, t bones, porterhouse or my favorite NY Strip. Bone in, boneless, whole filets, ribeyes etc...
I’ve let them sit out for 30 minutes to 6 hours or opened the icebox, peeled the plastic off and tossed on grill. I remember a time I even tossed three ribeyes on in one big frozen block and once they warmed up I pried them apart and finished.
Never had a bad one. Some certainly better than others. Some cheaper, some middle and some prime. Whatever.
If I grill you a steak I’ll cook it anyway you want. I don’t give a shite about yours as long as you make the call. And if you cook one for me I’ll eat it anyway you serve it with no complaints even if you drop it on the patio. I’ll brush off the dog hairs, pour a glass of wine to make me bumble around like Boris Yeltsin and enjoy my dinner.
Want to try a good one? Get a 3” centercut filet, put a knife hole in the middle and make a pocket then stuff 2 or 3 raw oysters in there and grill or cast iron until medium rare.
Or cook the thing to well done for all I care.
This is a tomahawk I cooked last week
This post was edited on 6/1/21 at 10:50 pm
Posted on 6/1/21 at 11:03 pm to Martini
Too many ingredients for the marinated steak in my opinion. Salt, pepper and olive oil is the way to go.
This post was edited on 6/1/21 at 11:18 pm
Posted on 6/2/21 at 5:24 am to SixthAndBarone
quote:
Why is cooking a steak so controversial?
Not just steaks.
Lot of “know it alls” makes for lots of controversy.
Posted on 6/2/21 at 5:53 am to Hat Tricks
Thanks! Lol. But no, really. It’s a steak. Again, it’s not rocket science. If you enjoy a cold dry steak, good for you. I don’t.
Posted on 6/2/21 at 6:17 am to joeleblanc
quote:
If you enjoy a cold dry steak, good for you
I don't. Since you like to keep so much moisture on your steak why don't you just dip it in water before putting it on the grill? Super moist!
Seriously, you're either stupid or one of the worst trolls ever. You're right, it's not rocket science, but common sense would tell you that if you want to achieve a sear on something you need less moisture/water. If the steak has any decent amount of marbling in it then you aren't going to dry it out.
And I'll also say it again, it's possible you cook a great steak. I hope you do and that you love it. Stop acting like you're way is the absolute only way. It's asinine.
This post was edited on 6/2/21 at 6:45 am
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